Green masala paste

Preparation info
  • Makes

    600 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This versatile, pungent and slightly sour paste, which has its origins in southern India, is used in the making of rich sauces and curries.


  • 400 ml malt vinegar
  • 1 tablespoon fenugreek seeds
  • 2 teaspoo


Bring malt vinegar and fenugreek seeds to a boil in a non-reactive saucepan. Remove from heat and set aside for 6 hours or overnight.

Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder. Blend all ingredients to a smooth, fine paste in an electric blender, in small batches if necessary.

Cook paste in a wide, heavy-based pan over gentle heat f